Safe Food Handling Could Save Your Business

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Topics: Food, Earn money, Personal Goal, Business

Whether at the Chez Michael restaurant, the Heron Rock Bistro or the 4 Mile Restaurant & Pub or for that matter, any restaurant at all in Melbourne, food safety is vitally important. No matter how fantastic your business may be, a simply food handling mistake by your staff could be a serious, even insurmountable setback to your business.

The restaurant business is all about repeat customers and public perception of your establishment. Your reputation is everything. If you have even one lawsuit concerning food handling or food preparation mistakes in your kitchen, it can spell disaster- not just for legal defense fees, either. Your reputation could be seriously harmed, even ruined.

You make sure that proper food handling procedures are followed at your restaurant; you need to ensure kitchen staff are well aware of the risks which a case of food poisoning presents to your business. You need to be prepared in the event that health inspectors should decide to drop by for a surprise visit as well. Employees who see improper food handling in your kitchen are also a risk to your business, as they may decide to tell the world what they know if they lose their job.

And there is more to this than simply properly storing food and disposing of waste.

You must keep all food preparation areas clean at all times. This sounds easy but is often neglected as well. Different cutting boards have to be used for cutting meat, vegetables and seafood. Some restaurants use stainless steel counters for this as they are very easy to clean. This tends to dull knives and can also give an off flavor to meats - harmless, but hardly desirable. Better than this are plastic cutting boards which are very sanitary compared to wooden cutting boards and are easy to clean as well. After each use, cutting boards must be washed very thoroughly. Bleach may be used - but be sure to rinse very well afterwards if you are using bleach to clean your cutting boards.

Utensils also must be washed after each dish they are used to prepare.

To keep them free of harmful bacteria, meats must always be cooked to a minimal internal temperature. For red meats and pork, this temperature is a minimum if 69 degrees centigrade. For seafood it is 74 degrees. Even if a rare steak has been ordered, it must be cooked to at least this minimum temperature for at least 15 seconds to minimize the risk of food poisoning. Any meat which is not very fresh should be cooked to very well done.

The preparation of raw foods such as sushi call for even greater care. These foods require you to keep your kitchen perfectly clean and a grade-A preparation staff are essential here, as is being sure that your supplier of seafood is very clean. When preparing sushi, disposable gloves and hair coverings must be worn and the preparation area so clean that one could literally eat that sushi off of the floor. Sushi must be discarded if it is not absolutely certain that it is fresh.

It boggles the mind how many kitchen workers do not wash their hands in between preparing meals, even after handling raw meats. Between meal preparation hand washing is a must and washing one's hands in between preparing different foods (switching from meat to vegetables, for instance) is, to say the least, a good idea.

By implementing a strictly sanitized food preparation system, you can be assured that your customers will be safe, your business will be safe from legal suits and bad publicity, and if there is a legal suit you will win because you'll have done the right things.

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